Springfield Cashew Chicken

• 4 cups boneless skinless chicken, cut into chunks
• 2 cups flour
• 2 teaspoons baking soda
• 5 tablespoons cornstarch, divided
• 3 eggs, beaten
• peanut oil, for frying
• Sauce
• 2 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 1 teaspoon pepper
• rice, cooked
• Garnish
• 2 cups cashews
• 1/8 cup green onion, chopped

1. In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
2. In another bowl place the beaten eggs.
3. Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
4. Deep fry in hot peanut oil; drain on paper towels.
5. In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
6. Place chicken over rice.
7. Pour sauce over chicken.
8. Top with cashews and chopped green onion.

boneless skinless chicken, flour, baking soda, cornstarch, eggs, peanut oil, sauce, chicken broth, oyster sauce, sugar, soy sauce, pepper, rice, cashews, green onion

Taken from www.food.com/recipe/springfield-cashew-chicken-101750 (may not work)